*  Exported from  MasterCook  *
 
                           NO-FRY TORTILLA CHIPS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Appetizers                       Low-Cal
                 Vegetarian                       Mexican
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       pk           Corn Tortillas (12 ounces)
                         --or-
    1       pk           Flour Tortillas (14 ounces),
                         -10-inch size
                         Salt (optional)
 
   A delicious low-fat, low-sodium alternative to
   conventional corn chips. They go especially well with
   Guacamole and Spicy Salsa (see separate recipes).
   
   Immerse tortillas one at a time in water.  Let drain
   briefly, then lay flat.
   
   If desired, sprinkle tops lightly with salt.
   
   Cut each tortilla into 6 to 8 wedges.
   
   Cover a nonstick baking sheet with a single layer of
   tortilla wedges, salt side up.  Place close together
   but do not overlap.
   
   Bake in a 500 F oven for 4 minutes.  Turn with a
   spatula; then continue to bake until golden brown and
   crisp, an additional 3 minutes for corn tortillas and
   1 minute for flour tortillas. (Store in an airtight
   bag until ready to serve.)
   
   Yield: 6 servings, 12 cups
   
   One Serving ò cups, or 12 to 16 chips
   
   Corn Tortilla Chips     Flour Tortilla Chips Calories:
   113 157 Protein: 4 g 5 g Fat: 2 g 5 g Carbohydrate: 22
   g 26 g Fiber: 1.7 g 3.26 g Cholesterol: 0 mg
                       0 mg Sodium: 90 mg 46 mg
   Potassium: 88 mg 136 mg
   
   Exchange:               1-1/2 Starch/Bread
         1-1/2 Starch/Bread 1 Fat
   
   Source:  “The U.C.S.D. Healthy Diet for Diabetes, a
   Comprehensive Nutritional Guide and Cookbook,” by
   Susan Algert, M.S., R.D.; Barbara Grasse, R.D.,
   C.D.E.; and Annie Durning, M.S., R.D.
   
   Shared by:  Norman R. Brown
  
 
 
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